Chicken Stuffed with Spinach and Cheese

STEP 1: Chicken Marinate
1kg Chicken Breast – Large thin fillets
1 Teaspoon Salt (Cheese also have salt, so be careful while including salt)
1 Tablespoon Paprika Powder
½ Teaspoon Black Pepper – crushed
3 Tablespoons Worcestershire Sauce

Preparation

  • Flatten the chicken with a hammer or backside of the knife. However it should not be that thin that it gets holes.
  • Mix all the ingredients.
  • Marinate the chicken and leave it for at least two hours.

STEP 2: Spinach Stuffing
1 Tablespoon Onion – Chopped
1 Teaspoon Garlic – Chopped
1 Tablespoon Oil
1 kg Spinach – Washed and cleaned

Preparation

  • Boil the spinach, chop it and put it aside.
  • Heat the oil in a fry pan.
  • Sauté the onion and garlic in the fry pan.
  • Mix the spinach and for 30 seconds to maximum 1 minute. (Spinach is already boiled, so it is not cooked at this stage.
  • Just mix the spinach to get the flavor and aroma or garlic).

STEP 3: Cheese Batter

4 Eggs
1 cup all-purpose flour
¼ cup Tempura flour (Optional: If it is not available, increase the quantity of flour with same amount).
1 Teaspoon White Pepper – crushed
Salt to taste
½ cup Water
1 cup Mozzarella + Cheddar Cheese – grated

  • Mix all the ingredients until a uniform batter is achieved. Batter should not be rainy. It must be a thick batter.

STEP 4: Frying

1 cup all-purpose flour or as per need. (spread it in a tray)
1-2 Liter Oil (as per need)

  • Spread the chicken fillet on a flat surface such as cutting board.
  • Fill it with the spinach and then put cheese in it.
  • Roll it, seal it and dip it in the all-purpose flour.
  • Heat the oil in a wok. The heat should be at medium high temperature.
  • Wet the hand with water, hold the rolled chicken    and dip in the cheese batter.  It should be dipped in a way that cheese batter uniformly covers the chicken.
  • Put the chicken in the oil and fry.
  • When the chicken is half done, take it out with the help of a spider.
  • Let it cool for few minutes. (They can be kept long, if serving is afterward)
  • Fry it again until they turn to golden brown and serve.
Spinach Boiling
Spinach Boiling
Chopped Boiled Spinach
Chopped Boiled Spinach
Spinach Stuffing Preparation
Spinach Stuffing Preparation
Batter Preparation
Batter Preparation
Ready Batter
Ready Batter
Chicken Fillet
Chicken Fillet
Marinate Chicken
Marinate Chicken
Preparing Fillet for Stuffing
Preparing Fillet for Stuffing
Stuffing in process
Stuffing in process
Stuffing in process
Stuffing in process
Rolled Chicken dipped in all purpose flour
Rolled Chicken dipped in all purpose flour
Rolled Chicken dipped in all purpose flour
Rolled Chicken dipped in all purpose flour
Batter Preparation
Batter Preparation
Ready Batter
Ready Batter
Fried and Ready to Serve
Fried and Ready to Serve
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